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Sizzle chopped onions in a deep pan with half of the oil. Then add ginger and crushed garlic and stir. After a few minutes add diced carrots, potatoes, and sliced mushrooms. Pour the vegetable stock and simmer until the vegetables are soft.
Stir in the maple syrup, curry powder, gram masala, soy sauce, and tomato puree and cook for 5 minutes. Add the starch dissolved first in a bowl with cold water and stir well until the curry sauce has thickened.
Toast the remaining oil with panko breadcrumbs, salt, and pepper, and then transfer into a bowl.Soak the flax seeds in water until thickened. Cut the sweet potatoes, skin-on, into 0,5 cm (0.2 inches) slices. First, place them into the flour, then the ‘flaxegg’ and lastly the panko breadcrumbs.
Bake the sweet potato katsu over a wire rack sitting on a baking tray in the oven at 200°C (390°F) for 30 minutes until crispy and cooked through.
Cook the brown rice, drain and serve it a shallow bowl. Place the sweet potatoes over the rice and pour the curry sauce over them. Sprinkle with sliced spring onion. Enjoy!